Thai Fried Noodles
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Rice vermicelli noodles||8 Ounce (250 Gram)|
|Sesame oil||2 Teaspoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Pork fillets||6 Ounce, chopped|
|Boneless chicken breast fillet||6 Ounce, chopped (185 Gram)|
|Dried chile flakes||1 Teaspoon|
|Bean sprouts||4 Ounce (125 Gram)|
|Thai fish sauce||2 Tablespoon (Nam Pla)|
|Lemon juice||1 Tablespoon|
|Tamarind concentrate||2 Teaspoon|
1. Heat vegetable oil in a wok or large saucepan over a high heat until very hot. Deep-fry noodles, a few at a time, for 1-2 minutes or until lightly golden and puffed. Remove and set aside.
2. Heat sesame oil in a wok or frying pan over a meduim heat, add onions and garlic and stir-fry for 4 minutes or until soft and golden. Add pork, chicken and chilli flakes and stir-fry for 4 minutes or until pork and chicken are brown and cooked.
3. Add bean sprouts, fish sauce, lemon juice, tamarind and noodles and stir-fry for 2 minutes or until heated through. Serve immediately.